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Mozzarella in carrozza, which translates literally as mozzarella in a carriage, is a beloved Neapolitan street food and snack - thick slices of fresh mozzarella sandwiched between white bread, dipped in a seasoned egg and milk batter, dredged in flour, and fried in butter until the outside is golden and crisp while the mozzarella inside has melted into a running, barely contained pool of white cheese. The name refers to the bread acting as a carriage or vehicle for the molten mozzarella, carrying it safely to your mouth without losing a drop. Originally a dish of cucina povera, using day-old bread and leftover mozzarella, it has been elevated over centuries into one of the great Neapolitan comfort foods. Eaten immediately from the pan, it is one of the most satisfying things that frying oil and cheese can produce.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 srv
Difficulty
Easy
Calories
420 kcal
For 4 serving(s)
Per serving
Cut the mozzarella into slices about 1cm thick. Place a slice on a piece of bread, leaving a border of 1cm around the edges. Top with a second piece of bread and press firmly to seal.
In a shallow bowl, beat the eggs with the milk and a pinch of salt and pepper.
Set up a plate with the flour. Dip each sandwich first in the flour on all sides, pressing to coat, then submerge in the egg mixture, allowing a few seconds for the egg to soak into the bread.
Heat the butter in a wide frying pan over medium heat until foamy. If needed, add a splash of neutral oil to prevent burning.
Fry the sandwiches for 2-3 minutes per side, pressing gently with a spatula, until deeply golden and the mozzarella inside is visibly melted.
Drain briefly on kitchen paper and serve immediately, while the cheese is still stretchy and molten. They wait for nobody.
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